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Toasted Pumpkin Seeds
with Variations
250 mL fresh pumpkin seeds 1 cup
15 mL Western Family butter, melted 1 tbsp
salt or seasoning salt to taste
Variations:
- Cinnamon Spice Pumpkin Seeds: Sprinkle seeds with 5 mL (1 tsp) cinnamon and 10 mL (2 tsp) white sugar before baking.
- Salt and Vinegar Pumpkin Seeds: Drizzle seeds with 15 mL
(1 tbsp) vinegar and sprinkle with salt before baking.
- Garlic Pumpkin Seeds: Sprinkle seeds with garlic powder to
taste before baking.
Kids can have fun helping to make these by digging out their own pumpkin seeds from a pumpkin.
1. Preheat oven to 325°F (160°C).
2. Rinse pumpkin seeds and pat dry. Place in a medium size bowl.
3. Drizzle with the butter and salt or seasoning of your choice. Toss gently.
4. Spread seeds on a baking sheet. Bake for 1 hour or until seeds are brown and crisp, turning often.
Makes 1 cup (250 mL)
or 4-¼ cup servings
Nutritional analysis per
serving:
Calories 100
Protein 3 g
Fat 6 g
Carbohydrate 9 g
Fibre 0.6 g
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